Smoked Hog Pierogies with BBQ Brussel Kraut

Smoked Hog Pierogies with BBQ Brussel Kraut

Pierogi Dough

Ingredients:

2 cups All-Purpose Flour

2 large beaten room-temperature Eggs

1/2 teaspoon Salt

1/3 cup lukewarm water

Preparation:

In a medium bowl, combine eggs, salt and water. Add the flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 10 minutes to 1 hour.

Pork

Ingredients:

Pork Shoulder

1 gallon Apple Juice

2 cups Honey

1 cup Apple Cider Vinegar

2 tablespoons Sriracha

1 tablespoon Kosher Salt

Preparation:

Add apple juice, honey, apple cider vinegar, sriracha and salt together and bring to a boil. Cool and inject the liquid into the surface area of pork shoulder. Rub the pork shoulder with your favorite seasoning. Cook pork shoulder 1 hour for every 10 pounds of meat at 225°.

Pierogi

Preparation:

Roll dough until flat. Cut 3-inch diameter circles into the dough. Place spoonful of meat onto one side of the circle. Fold over empty side of circle, covering the filling, and press edges firmly together to seal the filling. Drop pierogi into boiling water and let cook for about 4 minutes.